InstaPot Corned Beef and Cabbage

InstaPot Corned Beef and Cabbage is a soul-satisfying meal made with a two-step cooking process to ensure tender corned beef and perfectly cooked potatoes, carrots and cabbage.

PREP TIME: 5 minutes

COOK TIME: 1 hour 30 minutes

PRESSURE BUILD-UP AND RELEASE: 35 minutes

TOTAL TIME: 2 hours 15 minutes

YIELD: 10 servings

INGREDIENTS:

3 pounds Corned Beef Brisket

1 Seasoning Packet or 1 tablespoon Pickling Spices

1 large Onion, sliced

5 cloves Garlic, crushed

1 cup Stout Beer (such as Guinness)

1 tablespoon Brown Sugar

1 cup Low-Sodium Beef Broth

1 pound Small Red Potatoes, cut into bite sized pieces

1 pound Carrots, sliced

1 small Green Cabbage, cut into 2-inch wedges

Salt, to taste

Pepper, to taste

INSTRUCTIONS:

1. Rinse the corned beef with cold water and thoroughly pat dry. This removes the brine from the brisket, preventing the dish from being too salty.

2. Place onion slices into a 6 or 8-quart InstaPot. Place the brisket on top of the onions. Sprinkle with brown sugar, garlic, and pickling spices. Pour in beef and beef broth around the corned beef.

3. Place the lid on the pressure cooker and be sure the vent knob is sealed. Select the manual or pressure cook setting and set the cooking time for 85 minutes on high pressure.

4. Once the cooking time has elapsed, let the pressure release naturally for 15 minutes. Then do a quick release of any remaining pressure.

5. Remove the corned beef from the InstaPot and place it on a serving platter. Cover with foil to keep warm and let the meat rest. Remove the onions from the pressure cooker using a slotted spoon. Drain off all but 2 cups of the cooking liquid in the InstaPot,

6. To the inner pot, add the potatoes and carrots and top with cabbage. Season the vegetables with salt and pepper, to taste.

7. Place the lid back on the pressure cooker, be sure the vent knob is sealed, and cook on high pressure for 5 minutes. Once the cooking time has elapsed, let the pressure release naturally for 5 minutes then do a quick release of any remaining pressure.

8. Thinly slice corned beef against the grain and serve with the potatoes, carrots and cabbage.

NOTES:

**This recipe works with both a flat cut or point cut, and no changes to the time need to be made. The flat cut is leaner, while the point cut is more marbled.

**BEER: Feel free to use any dark stout beer you like, or beef stock if you do not drink beer. The beer adds a great amount of flavor but is not necessary.

**PICKLING SPICES: Most packaged corned beef brisket comes with a pickling spice blend. If yours does not you can use your own pickling spice recipe.

**GLUTEN-FREE CORNED BEEF AND CABBAGE: If you want this to be a gluten-free meal, check your corned beef label carefully to be sure the brisket and seasoning packet does not contain gluten. And use and additional 1 cup of beef stock in place of the stout beer.

**POTATOES: You can use red potatoes, russet potatoes, or new potatoes. Cut your potatoes into 2-inch chunks or leave them whole if using baby potatoes.

**LEFTOVERS: Store the cooled leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the leftover corned beef brisket for up to 3 months.

**Please be sure to refer to InstaPot High Altitude Conversion if needed.